Description
A colorful and satisfying pasta dish loaded with fresh seasonal vegetables and tossed in a light, flavorful sauce for a wholesome and comforting meal.
Ingredients
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 medium zucchini, sliced
- 1 red or yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup vegetable broth or reserved pasta water
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the red onion and carrots, sautéing for 3–4 minutes until they begin to soften.
- Stir in the broccoli, zucchini, and bell peppers. Cook until tender-crisp, about 4–5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cherry tomatoes and cook briefly until slightly softened.
- Toss the drained pasta into the skillet. Pour in vegetable broth or reserved pasta water to create a light sauce.
- Season with salt, black pepper, and Italian seasoning. Stir well to combine.
- Remove from heat and stir in grated Parmesan and fresh basil or parsley before serving.
Notes
- Use a mix of colorful seasonal vegetables for best flavor and presentation.
- Add spinach or asparagus for extra greens.
- For a creamier version, stir in a splash of heavy cream or a spoonful of cream cheese.
- A squeeze of fresh lemon juice adds brightness.
- For extra protein, mix in white beans or chickpeas.
- Store leftovers in the refrigerator for up to 4 days and reheat gently with a splash of broth.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 15 mg
